1 tbs. Champagne vinegar
½ tbs. finely chopped shallot
1/8 tsp. salt
1/8 tsp. black pepper
2 tbsp. extra-virgin olive oil
3/4 lb. mixed wild greens (such as kale, mizuna, Asian greens, mustard, arugula), chopped into bite-sized pieces
1½ oz. edible flowers (optional)
Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers (if using) and toss until coated well.
Adapted from epicurious.com.